Learn how to make sorbet at home with any fruit. It only requires 4 ingredients: fresh fruit, water, dates (or any sweetener) and lemon juice.
Ice cream is a popular food to beat the heat during the summer, but store-bought ice creams are full of fat, refined sugars and other nasty ingredients. You can make a healthy version at home, like this 1-ingredient banana ice cream or my vegan vanilla ice cream, but fruit sorbets are also a great choice, if they’re made with healthy ingredients.
Store-bought sorbets are low in fat, but usually made with refined sugar as well, so the best option is to make it at home. It’s really easy, inexpensive and good for your health. This one is naturally sweetened with dates, but feel free to use any other natural sweetener instead. If the fruit is really sweet, you can even omit it.
I’ve used my new ice cream maker to make this sorbet. It’s extremely creamy and made with natural ingredients. I think it could also be made without an ice cream maker, but it won’t be as creamy.
Investing in a high-quality machine is really important because your sorbet or ice cream will have a better texture and the ice cream maker will last forever. I’ve already had two ice cream makers before and both were pretty cheap. The first one lasted less than a year and I had to return the second one because it didn’t work well. Besides, the ice creams and sorbets I made with them were not creamy at all. If you can’t afford it, don’t worry, you can still make this recipe with an inexpensive ice cream maker or even without one.
looking for more mango recipes?
- Mango avocado salsa
- Thai mango sticky rice
- Vegan mango lassi
- Mango chia pudding
- 2-Ingredient mango coconut popsicles
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 pounds chopped fresh fruit (1 kg), I used mango
- 1 cup water (250 ml)
- 4 Medjool dates
- 1 tbsp lemon juice
- Blend all the ingredients in a powerful blender until smooth and chill this mixture in a sealed container in the fridge for at least 4 hours, preferably overnight.
- You need an ice cream maker to make this recipe (see notes if you don’t have one). Place the ice cream churning bowl in the freezer the night before (preferably 24 hours before). The next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (my sorbet was ready in 30 minutes). Once the sorbet is ready, feel free to enjoy it immediately (I served it with chopped almonds on top) or freeze for about 2 hours or until firm for a better texture.
- Keep leftovers in a sealed container in the fridge for 1 to 2 weeks. Set out for 5-10 minutes before serving to soften.
- Feel free to use any natural sweetener instead of the dates. If the fruit is really sweet, you can even omit it.
- If you’re not using an ice cream maker, place the container with the chilled mixture in the freezer. Check the mixture every 30 minutes. When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or a whisk. Return to freezer. Repeat this step for at least 2 or 3 hours.
- Serving Size: 1/10 of the recipe
- Calories: 81
- Sugar: 18.8 g
- Sodium: 1 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 20.8 g
- Fiber: 2.1 g
- Protein: 0.9 g